70% Grenache, 10% Syrah, 10% Mourvèdre, and 10% Cinsault and other AOC varieties.
The bunches are picked and sorted by hand. They are then destemmed, slightly crushed and placed in a fermenting vat. These steps, combined with long vatting, gently extract the maximum amount of phenolic constituents – tannins, anthocyans and resveratrol – which give the wine its structure and colour and also have health-promoting properties.
During the 12-15 months the wine spends in barrels and truncated vats, we continue to refine its structure to achieve balance and harmony.

We make highly concentrated wines of great finesse, elegance and minerality. This is the true signature and pedigree of the local soils, which makes Beaurenard wines suited to lengthy ageing. They can also be drunk young, to procure an intense, lush pleasure.

To find out more about this wine:Vintage 2015:
Beautiful, deep and bright
ruby color. Complex nose,
with fruits as cherries, fresh blueberries with spices as rosemary,
juniper and cedar. The mouth
road like the nose. A crispy cherry with garrigue notes, brings the
freshness on the finish. Very smooth tannins with a nice elegance.